Malolactic fermentation is a secondary fermentation where malic acid is turned into lactic acid by the Oenococcus oenibacterium. Many California Chardonnays exhibit the fully-bodied, buttery charateristics of malolactic fermentation. Wikipedia has a good article on the subject.
Malolactic fermentation turns Malic acid (responsible for citric and green apple flavors) to lactic acid (milky, buttery flavors). Think buttery California Chardonnay, though most red wine undergoes malolactic fermentation as well.
ML (malolactic fermentation) in wine can result in a smoother texture, reduced acidity, and flavors like buttery or creamy notes. This process can also enhance the complexity and richness of the wine, leading to a more rounded and balanced taste.
Malic acid in new wine will often under go a process know as malolactic fermentation. The harsher 'malic' acid in the wine is broken down by Lactic bacteria into Lactic acid and Carbon dioxide. It is usually desired in a wine that has a higher acidity level.
It is used to stabilize a wine to prevent it from starting the second (malolactic) fermentation. It should be used together with potassium metabisulfite to avoid producing a bad smell called "geranium smell".
Malolactic fermentation is important in the process of wine making because it softens the harder, tart like lactic acid found in fermenting grape juice. Lactic acid is a fruit acid found in grapes. When this acid is fermented into this softer form (malolactic) wines are easier and more enjoyable to drink.
Malolactic fermentation (ML) is a secondary fermentation process in winemaking where malic acid is converted into lactic acid by bacteria. This process can impact the taste and quality of the wine by reducing acidity, enhancing complexity, and creating a smoother mouthfeel. ML can also contribute to the development of desirable flavors and aromas in the wine, ultimately influencing its overall character and aging potential.
lactic, malolactic, citric, acetic
Yeast and bacteria are the two main types of microbes that can cause fermentation. Yeast, such as Saccharomyces cerevisiae, is commonly used in bread making and beer brewing. Lactic acid bacteria, such as Lactobacillus, are often used in fermenting dairy products like yogurt and cheese.
Chardonnay wines are heavier than Riesling, and they tend to be more complex as far as aroma goes, featuring citric notes. Chardonnay wines undergo malolactic fermentation, while Riesling doesn't. Hence, the Riesling is a lighter wine that offers a fresh aroma.
Alchoholic fermentation and Lactic Acid fermentation
in the biostil fermentation the fermentation and distillation are coupled.
There are different kinds of fermentation, and fermentation can be aerobic, or anaerobic.